We love the tender texture of lentils and couscous; the fibrous grains and legumes are the perfect pair for handling bold flavours. Combine that with spiced and roasted veggies, creamy yoghurt and fresh mint for a bowl to remember!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby rainbow carrots
baby spinach leaves
chermoula spice blend
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
roasted almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
vegetable stock powder
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub the carrots clean. Cut the parsnip into thick sticks. Place the carrots and parsnip on a lined oven tray. Drizzle with olive oil and the honey, then season with salt and pepper. Toss to coat and roast until lightly caramelised, 20-25 minutes.
While the veggies are roasting, drain and rinse the lentils. Thinly slice the red onion. Slice the lemon into wedges. Roughly chop the roasted almonds. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the lentils and 1/2 the chermoula spice blend, tossing, until fragrant and warmed through, 1-2 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Melt the butter with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Stir in the sugar and white wine vinegar, then season with salt and pepper and cook until sticky, 3-4 minutes. Set aside.
While the onion is cooking, add the water, vegetable stock powder and remaining chermoula spice blend to a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
In a small bowl, combine the Greek-style yoghurt, a splash of water and a squeeze of lemon juice. Set aside. Add the lentils, baby spinach leaves and a drizzle of olive oil to the cooked couscous. Stir to combine.
Divide the chermoula and lentil couscous between bowls. Top with the honey roasted veggies and caramelised onion. Drizzle with the yoghurt dressing. Tear over the mint leaves. Sprinkle with the almonds. Serve with any remaining lemon wedges.